Method for processing cocoa beans

ABSTRACT

The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed by preparing a mixture of fermented pulp and acid-treated depulped cocoa beans and the further processing of such mixture. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.

TECHNICAL FIELD

The present invention relates to a method for processing cocoa beanswherein fermented cocoa pulp is used for the processing of cocoa beans.In particular, the present invention relates to a method for processingunfermented cocoa beans wherein the cocoa beans are depulped in order toseparate pulp from cocoa beans, and wherein the separated pulp and thedepulped cocoa beans are separately treated. After separate treatment,the pulp and depulped cocoa beans are mixed together and furtherprocessed. The invention further relates to cocoa beans obtained orobtainable by carrying out a method of the present invention and to usesthereof for preparing cocoa products, including cocoa extracts, and/orfood products. The invention further relates to cocoa products,including cocoa extracts, and uses thereof for preparing food products.The invention also relates to food products prepared with cocoa beansand/or cocoa products as defined herein.

BACKGROUND

Cocoa beans are the principal raw material for chocolate production.These beans are derived from the fruit pods of the tree Theobroma cacao,which is cultivated in plantations in the equatorial zone, e.g., inIvory Coast, Ghana, and Indonesia. The cocoa beans are embedded in amucilaginous pulp inside the pods. Raw cocoa beans have an astringent,unpleasant taste and flavour, and have to be microbially fermented,dried, and roasted to obtain the desired characteristic cocoa flavourand taste. Chocolate flavour is influenced by the origin of the cocoabeans, the cocoa cultivars, the on-the-farm fermentation and dryingprocess, and the roasting and further processing performed by thechocolate manufacturer.

After removal of the beans from the pods, the first step in cocoaprocessing for example for the cocoa variety forastero is a spontaneous6 to 10-day fermentation of beans and pulp in heaps, boxes, baskets, ortrays. During such process, the beans are freed from adhering pulp. Atthe end of this period the decomposed pulp is generally washed away bywater and the beans dried to produce the cocoa beans of commerce.

However, the spontaneous cocoa fermentation process is veryinhomogeneous and suffers from great variations in both microbial countsand species composition and hence metabolites. The variations seem todepend on many factors including country, farm, pod ripeness,post-harvest pod age and storage, pod diseases, type of cocoa,variations in pulp/bean ratio, the fermentation method, size of thebatch, season and weather conditions, the turning frequency or noturning, the fermentation time, etc. which makes reproducibility offermentation particularly difficult. Because the uncontrolled nature ofthe usual fermentation process, particularly with respect to the lack ofcontrol over the growth and development of microorganisms and metabolicproduction during the process, the quality of the finished cocoa beansis variable.

Subsequent drying of fermented beans may for instance compriseartificial drying in a current of hot-air or by spreading out the cocoabeans in the sun to dry. The roasting step involves Maillard reactionsbetween reducing sugars and hydrolysis products of proteins, especiallypeptides and free amino acids. Unfortunately, also the conditions fordrying and roasting are not always adequately controlled. In addition,dried cocoa beans can also be damaged during their transport to thecountries specialized in the downstream processing of the beans.

Attempts have been made in the prior art to control fermentationparameters. For instance, WO 2007/031186 discloses a method to regulatethe fermentation of plant material consisting of cocoa beans and/or pulpby adding to said plant material specific bacterial cultures containingat least one lactic acid bacterium and/or at least one acetic acidbacterium at different times during the fermentation process.

U.S. Pat. No. 5,342,632 discloses a method for treating cocoa beans forimproving fermentation comprising removing and separating a portion ofthe pulp from fresh cocoa beans and fermenting the partly depulped cocoabeans under highly aerobic conditions.

However, fermentation parameters remain difficult to control in priorart methods and industry must therefore address a wide variability inthe composition of a batch of processed cocoa beans.

SUMMARY

The present invention provides a solution to at least some of theabove-mentioned problems.

The present invention provides an alternative method for controllingcocoa processing. In particular, the invention provides a method forprocessing cocoa beans into cocoa products having a desired composition,flavour and/or organoleptic properties. The invention provideshigh-flavoured cocoa beans by means of a simpler, faster, morecontrollable and reproducible process, resulting in a cocoa producthaving a controllable and well-defined composition.

The present invention encompasses the use of fermented cocoa pulp forimproving processing of unfermented acid-treated cocoa beans. In thepresent method pulp that has been fermented is added to unfermentedacid-treated cocoa beans, both are mixed together and further processed.The fermented pulp can be obtained in various ways.

In a first aspect, the invention is directed to a method for processingunfermented cocoa beans comprising the step of preparing a mixture offermented pulp with acid-treated depulped cocoa beans and furtherprocessing said mixture. More in particular, the invention relates to amethod for processing unfermented cocoa beans, wherein said unfermentedcocoa beans are acid-treated depulped cocoa beans, said methodcomprising the step of preparing a mixture of fermented pulp with saidacid-treated depulped cocoa beans and further processing said mixture.

In a preferred embodiment, said acid-treated depulped cocoa beans areobtained by depulping unfermented cocoa beans and subjecting saiddepulped cocoa beans to at least one treatment with an aqueous acidicmedium. More in particular, said acid-treated depulped cocoa beans areobtained by the steps of:

-   -   i) providing unfermented cocoa beans,    -   ii) depulping the cocoa beans of step i), and    -   iii) subjecting said depulped cocoa beans to at least one        treatment with an aqueous acidic medium.

In an optional embodiment the cocoa beans obtained in step i) and/or instep ii) may be further subjected to a mechanical treatment (other thandepulping) and/or to a physical treatment. Thus, in an optionalembodiment, the cocoa beans may be subjected to another mechanicaltreatment (other than depulping) and/or to a physical treatment beforebeing treated with an aqueous acidic medium.

In a particular embodiment step iii) of the present method is performedunder aerobic conditions. In other words, the present method isperformed under oxygenic atmosphere, i.e in the presence of oxygen.Unexpectedly, although the first days during a natural fermentationprocess are normally done under anaerobic conditions, it has now beenshown that by applying a method according to the invention, there is noneed to remove oxygen and/or to work under anaerobic conditions, andthat even under aerobic conditions it is possible to provide inaccordance with the present method cocoa beans of a good quality andflavor, and even with high amounts of polyphenols. This is particularlysurprising, since it is expected that under normal oxygen conditionsoxidation would take place, and this would reduce the amounts ofpolyphenols.

In another embodiment, a method is provided comprising the step ofreleasing polyphenols from said cocoa beans to said medium within twohours of subjecting said cocoa beans to step iii).

In yet another embodiment, a method is provided comprising inhibitingthe germination of at least 80% of said cocoa beans within two hoursafter having been subjected to depulping or to another mechanical and/orphysical treatment.

In a preferred embodiment said mechanical treatment is selected from thegroup comprising depulping, scoring, scraping, cracking, crushing,pressing, rubbing, centrifugation, cutting or perforation of the cocoabeans and any combinations thereof.

In another embodiment said physical treatment is selected from the groupcomprising a thermal treatment, a microwave treatment, a treatment underwater-saturated conditions, an ultrasound treatment, an infra-redtreatment, a laser treatment, a pressure treatment and any combinationsthereof.

In an embodiment, a method is provided wherein step iii) comprises thesteps of:

-   -   a) immersing the depulped cocoa beans within an aqueous acidic        medium until the pH of said cocoa beans reaches a value of        between 4.0 and 5.5,    -   b) optionally removing the aqueous acidic medium of step a),    -   c) incubating the cocoa beans of step a) or of step b) at a        temperature of between 25 and 70° C. for less than 24 hours, and    -   d) optionally washing the cocoa beans of step c).

In another embodiment, this method further comprises the step of dryingthe cocoa beans obtained in step c) or step d).

In another embodiment, the invention provides a method wherein step iii)comprises the steps of:

-   -   a) immersing said depulped cocoa beans within an aqueous acidic        medium until the pH of said cocoa beans reaches a value of        between 3.6 and 5.5,    -   b) optionally removing the aqueous acidic medium of step a),    -   c) incubating the cocoa beans of step a) or of step b) at a        temperature of between 25 and 70° C. for less than 24 hours,    -   d) optionally washing the cocoa beans of step c),    -   e) immersing the cocoa beans of step c) or of step d) within an        aqueous acidic medium or alkalifying the aqueous acidic medium        of step a) until the pH of said cocoa beans reaches a value of        between 4.5 and 6.5,    -   f) optionally removing the aqueous acidic medium of step e),    -   g) incubating the cocoa beans of step e) or of step f) at a        temperature of between 25 and 70° C. for less than 24 hours,    -   h) optionally washing the cocoa beans of step g), and    -   i) optionally drying the cocoa beans of step g) or h).

Preferably, the aqueous acidic medium applied in step a) of the abovemethods is a solution having a pH lower than 5, and preferably having apH lower than 4 or lower than 3. In an embodiment the invention providesa method wherein the cocoa beans are immersed in step a) in an aqueousacidic medium of at least 0.1 molar (M) containing acetic acid.

In another embodiment, the invention relates to a method wherein theaqueous acidic medium applied in step e) is a solution having a pH lowerthan 6.5, and for instance lower than 6.0. In another embodiment theinvention provides a method wherein the cocoa beans are immersed in stepe) in an aqueous acidic medium of at least 0.1 molar (M) containingacetic acid. In an example, the aqueous acidic medium applied in step e)is a buffer solution having a pH comprised between 5.5 and 6.5 andcontaining acetic acid.

In another embodiment, the invention provides a method wherein step c)comprises incubating the cocoa beans for less than 20 hours, and forinstance for less than 18 hours, less than 16 hours, or less than 12hours. In another embodiment, the invention provides a method whereinstep c) comprises incubating the cocoa beans at a temperature which ishigher than 40° C., and for instance between 41° C. and 45° C.

In yet another embodiment, the invention provides a method wherein stepg) comprises incubating the cocoa beans for less than 16 hours, and forinstance for less than 14 hours. Also, in another embodiment theinvention provides a method wherein step g) comprises incubating thecocoa beans at a temperature which is lower than 50° C., and forinstance lower than 45° C.

After having been separately treated, the present method involves thepreparation of a mixture of fermented pulp with the depulpedacid-treated cocoa beans as defined herein and further processing saidmixture.

The present processing method provides an alternative to a naturalfermentation. The present method provides for a separate treatment ofpulp and depulped beans. The method includes a controlled immersion ofthe depulped cocoa beans in an aqueous acidic medium, to lower the pH inthe cocoa beans to a suitable value, followed by incubation of theacidified cocoa beans under controlled temperature conditions and for adefined period of time. In addition, the invention provides for aseparate fermentation of the pulp. After separate treatments, fermentedpulp and acid treated depulped beans are combined and incubatedtogether.

The Applicants have now surprisingly shown that although pulp and thecocoa beans are separately treated, the method allows controlled flavourformation in the cocoa beans and permits to obtain highly-flavouredcocoa products, even if pulp and cocoa beans have been separatelytreated in at least a part of the present process. By applying a methodaccording to the invention high-flavoured cocoa products having acontrollable, reproducible and adjustable composition are obtained. Inparticular, the present method enables to provide highly fruity-tastingcocoa with reduced heavy taste and aftertaste intensity; and withimproved fruity, flowery and herbaceous notes. In addition, by includinga co-incubation of fermented pulp with the acid-treated depulped bean,the present method provides cocoa beans having increased levels ofendogenous sugars (see also below).

By carrying out a method according to the invention, cocoa beans can beeasily and rapidly obtained, i.e. in less than 48 hours, which isconsiderably faster than when applying a conventional fermentationprocess. Moreover, the present method has the important advantage ofproviding cocoa beans that are reproducible. Also, the Applicants haveshown that cocoa beans can be obtained that have an acceptable taste andquality without having to subject the cocoa beans to a microbialfermentation. This is rather surprising, since fermentation is generallyaccepted in the art as being an important factor in flavour developmentin cocoa beans.

Another particular beneficial aspect of the present method is that ispermits to provide cocoa beans having elevated levels of bio-activecompounds, i.e. compounds that may provide health effects. Inparticular, in another embodiment, the invention provides a methodwherein the cocoa beans are obtained having an amount of componentsselected from the group comprising aroma compounds, aroma precursor,ester-precursors, free amino acid precursors, free amino acids, aromaticbioactive molecules, alkaloid compounds, sugars, carbohydrates, andenzymes which is at least 10% higher or at least 10% lower than theamount in the cocoa beans that have been subjected to a conventionalfermentation process for at least two days.

The present invention further has the important advantage ofnormalization of cocoa beans obtained with the present invention,facilitating and speeding up subsequent processing of the cocoa beans,e.g. their application in subsequent food processing. In particularlyuseful embodiments, the method of the present invention allows foradvantageously controlling the characteristics of the cocoa beans andproducts produced there from, for example, all kind of organoleptic,nutritional, and technological properties and flavour and qualityassets, i.e. taste, flavour, fatty acid composition, polyphenol content,sugar concentration etc., of the processed beans as well as of theresulting cocoa products, such as chocolate.

In a second aspect, the invention relates to cocoa beans that have anamount of components selected from the group comprising aroma compounds,aroma precursor, ester-precursors, free amino acids, aromatic bioactivemolecules, alkaloid compounds, sugars, carbohydrates, and enzymes whichis at least 10% higher or at least 10% lower than in fermented cocoabeans, i.e. cocoa beans that have been subjected to a conventionalfermentation process for at least two days.

In a preferred embodiment, the invention relates to cocoa beans that areobtained or obtainable by a method according to the invention.

The invention also provides in an embodiment, cocoa beans that are nolonger able to germinate two hours, and for instance 20, 30, 40, 50, 60,70, 80, 90, 100 minutes, after having been subjected to depulping or toanother mechanical and/or physical treatment.

In another embodiment, the invention provides cocoa beans having one ormore of the following features.

In a particular embodiment the cocoa beans provided in accordance withthe invention are non-roasted cocoa beans.

In another embodiment, the invention relates to cocoa beans that have anamount of sugars, preferably selected from the group comprisingfructose, glucose, and saccharose, which is at least 10% higher than incocoa beans that have been subjected to a conventional fermentationprocess, i.e. a fermentation of at least two days but not including theaddition during or after this fermentation of separately fermented pulp.

In a particular embodiment, the invention relates to cocoa beans havingan amount of fructose which is higher than 1 wt % and preferably higherthan 2 wt %. In another embodiment, the invention relates to cocoa beanshaving an amount of glucose which is higher than 0.5 wt % and preferablyhigher than 0.8 wt %. In another embodiment, the invention relates tococoa beans, having an amount of saccharose, which is higher than 1 wt%, preferably higher than 1.5 wt %. In still another embodiment, theinvention relates to cocoa beans having a ratio of fructose to glucose,which is higher than 1, and preferably higher than 2.

In an embodiment, the invention provides cocoa beans having an amount oftheobromine which is higher or lower than a value between 10000 and16000 μg/g cocoa beans. Theobromine has diuretic, stimulant and relaxingeffects.

In an embodiment, the invention provides cocoa beans having an amount ofphenylethylamine (PEA) which is higher or lower than an amount between0.02-1.4 ppm. In a preferred embodiment, the invention provides cocoabeans having an amount of phenylethylamine which is higher than 5 ppm.Unexpectedly, the present invention permits to provide cocoa beans thathave, in unroasted condition, particularly high amounts ofphenylethylamine, and in particular higher than the amounts found inunroasted conventionally fermented beans. The elevated amounts of PEAprovided in the present cocoa beans further advantageously permit toroast the present beans at lower temperatures and/or during shorterroasting times, since high levels can already been obtained in unroastedbeans. Moreover, the PEA concentrations provided in the present cocoabeans are particularly beneficial, since PEA is an important componentof cocoa products, that is capable of influencing mood and associatedwith a feeling of contentment.

In another embodiment, the invention also provides cocoa beans having anamount of Gamma-aminobutyric acid (GABA) which is higher than 500 ppm.The present invention permits to provide cocoa beans that have highamounts of GABA and in particular higher than the amounts found inconventionally fermented beans. The elevated GABA concentrationsprovided in the present cocoa beans are particularly beneficial, sinceGABA is also an important component of cocoa materials that is capableof influencing mood, reducing anxiety and stress.

In another embodiment, the invention also provides cocoa beans havingamounts of amino acids, which are higher than those found in cocoa beansthat have been subjected to a conventional fermentation process for atleast two days. In particular, the invention provides cocoa beans havingan amount of phenylalanine (PHE) which is higher than 2500 ppm. In yetanother embodiment, the invention relates to cocoa beans having anamount of alanine (ALA) which is higher than 1200 ppm. In anotherembodiment, the invention provides cocoa beans having an amount oftryptophan (TRP) which is higher than 350 ppm. The present cocoa beansare particularly beneficial, since these amino acids are known to haveanti-stress effects and they are believed to be able to influence mood.

In yet another embodiment, the invention provides cocoa beans having anamount of polyphenols which is higher or lower than an amount between2.5-4.5 wt %. In a preferred embodiment, cocoa beans having enhancedamounts of flavonoids, including flavanols such as e.g. epicatechin andcatechin. The present cocoa beans are particularly beneficial, sinceflavonoids in general are known to be antioxidants, and to improve hearthealth.

In another aspect, the invention also relates to the use of cocoa beansaccording to the invention for preparing cocoa products such as cocoapowder, cocoa extract, cocoa liquor, cocoa mass, cocoa butter and cocoacake, and/or for preparing food products, such as chocolate products.

The invention further relates to a cocoa product selected from the groupcomprising cocoa powder, cocoa extract, cocoa liquor, cocoa mass, cocoabutter and cocoa cake, prepared with one or more cocoa beans accordingto the invention, and to uses thereof, e.g. for preparing food productssuch as chocolate products.

The invention further provides a food product, preferably a chocolateproduct, prepared with one or more cocoa beans and/or with one or morecocoa products according to the present invention and to various uses ofsuch food product.

The invention also further provides a cocoa extract prepared with one ormore of cocoa beans according to the present invention and to varioususes of such cocoa extract.

It has been shown that by carrying out a method according to theinvention cocoa beans can be obtained having enhanced levels of sugars.In accordance with the invention, by adding fermented pulp to cocoabeans the amount of sugar in the beans can be significantly increased,and in particular the amount of saccharose, fructose and sucrose can beimproved, compared to those present in conventionally fermented beans.In addition, by adding fermented pulp to cocoa beans, higher ratios offructose to sucrose can be obtained compared to cocoa beans that havebeen conventionally fermented.

Also, addition of the fermented pulp to the beans has a beneficialeffect on the taste of the cocoa beans and the chocolate productsprepared therefrom. In particular it permits to reduce the bitterness ofthe obtained cocoa beans and of the chocolate products preparedtherefrom. The present invention is thus particularly beneficial as itpermits to reduce the amounts of (exogenous) sugars that are added forpreparing chocolate from cocoa beans according to the invention. Thus,using the present cocoa beans, fewer sugars need to be added whenpreparing chocolate from the present cocoa beans to obtain good tastingchocolate.

In addition, while in the prior art chocolate containing high amounts ofcocoa solids, e.g. chocolate containing more than 30 wt % of dry fatfree cocoa solids based on the theobromine level, usually has a bittertaste. On the contrary using the present cocoa beans to prepare thistype of chocolate now permits to obtain chocolate containing relativelyhigh amounts of cocoa solids with a surprisingly reduced bitter taste.

It is unexpected that the above-indicated effects can be achieved byadding fermented pulp to the beans especially since there is noindication in the prior art that fermented pulp, which during aspontaneous fermentation will decompose and drain away, may be re-usedfor processing cocoa beans, and even for processing cocoa beans that arenot fermented but chemically treated, and may induce beneficial effectsas herein disclosed. Also, it is highly surprisingly that hereindisclosed improvements can be achieved in view of the limited timeperiod during which the cocoa beans and the fermented pulp areco-incubated.

With the insight to better show the characteristics of the invention,some preferred embodiments and examples are described hereafter.

DETAILED DESCRIPTION OF THE INVENTION

In a first aspect, the present invention is directed to a method forprocessing unfermented cocoa beans.

While the present invention primarily relates to the processing of thecocoa beans of the major cocoa plant species, Theobroma cacao, theinvention is not limited solely to this species and further includes thesubspecies T. cacao cacao and T. cacao sphaerocarpum. For example, manycocoa varieties are hybrids between different species; an example ofsuch a hybrid is the trinitario variety. In accordance with the presentinvention cocoa beans obtained from various varieties such as Criollo,Forastero or Trinitario may therefore be used in a method of the presentinvention.

The term “cocoa beans” as used herein is intended to refer to cocoabeans or cocoa seeds as such as well as parts thereof and includes cocoanibs. Cocoa beans basically consist of two parts: an outer partcomprising the testa or seed coat surrounding the bean, and an innerpart comprising two cotyledons and the embryo or germ contained withinthe testa. In the present specification, the terms “testa” or “shell” or“seed coat” are used as synonyms. The term “pulp” in accordance with thepresent invention relates to the mucilaginous plant material in whichcocoa beans are embedded inside the cocoa pods.

According to the invention, unfermented cocoa beans from preferablyfreshly harvested pods are used as a primary material. The term“unfermented” cocoa beans used herein is intended to refer to cocoabeans that have been liberated from cocoa pods and that have not yetgerminated.

The term “fermented cocoa beans” is intended to refer to cocoa beansthat have been fermented for at least two days, thus, that haveundergone a conventional fermentation process, i.e. while surrounded bytheir pulp according to techniques known in the prior art.

As used herein the term “non-depulped” cocoa beans refers to cocoa beansthat have not been liberated from their pulp. The term “depulped” cocoabeans refers to cocoa beans that have been essentially liberated fromtheir pulp. Preferably “essentially liberated” refers to the removalfrom the cocoa beans of more than 60%, preferably more than 65, 70, 75,80, 85, 90, 95, 97, or 99% by weight of pulp based upon the originaltotal combined weight of beans and pulp.

The term “bioconverted” or “bioconverting” as used herein refers to thetreatment of cocoa beans as an alternative to a natural fermentation ofcocoa beans. Bioconversion involves controlled immersion(s) of cocoabeans in at least one aqueous acidic medium, to alter the pH in thecocoa beans, preferably under controlled temperature conditions.

The term “acid-treated cocoa beans” or “bioconverted cocoa beans” asused herein refers to beans that have undergone a bioconversion process,i.e. to beans that have been immersed in at least one aqueous acidicmedium (as defined herein), to alter the pH in the cocoa beans,preferably under controlled temperature conditions.

The term aqueous acidic medium in this context is intended to refer toan aqueous medium that has a pH lower than 7, lower than 5, lower than4, lower than 3, and for instance a pH of 2.6; 3.0; 4.0; 4.5; 5.0; 5.5;6.0; or 6.5.

Method

The present method encompasses the processing of unfermented cocoa beanscomprising the step of preparing a mixture of fermented pulp withacid-treated depulped cocoa beans and further processing said mixture.

In a preferred embodiment, the invention relates to a method forprocessing unfermented cocoa beans comprising the steps of:

-   -   (I) depulping unfermented cocoa beans thereby obtaining pulp and        depulped cocoa beans,    -   (II) Subjecting said pulp to a fermentation process thereby        obtaining fermented pulp,    -   (III) Subjecting said depulped cocoa beans to at least one        treatment with an aqueous acidic medium, and    -   (IV) Preparing a mixture of the fermented pulp obtained in        step (II) with the depulped cocoa beans obtained in step (III)        and further processing said mixture.

In an optional embodiment, the cocoa beans may be subjected tomechanical treatment different from depulping and/or to a physicaltreatment before being treated with an aqueous acidic medium. Suitableembodiments of mechanical and physical treatments are presented below.

One step in this preferred embodiment consists of depulping said cocoabeans, and separately recovering pulp and depulped cocoa beans. In otherwords, cocoa beans which quickly after harvest have been liberated fromthe pulp surrounding them are used, with the result that the microbialprocesses which usually begin upon storage or fermentation of cocoabeans are absent as far as possible. This is achieved for example byremoving the cocoa beans of healthy pods as quickly as possiblepreferably within fewer than 10, particularly 5 days after harvest. Thecocoa beans are then immediately liberated of preferably essentially allof the pulp that surrounds them. This can be done for example bymechanical means, assisted by washing.

In a preferred embodiment, this preferred method comprises the step ofremoving essentially all of the pulp surrounding the cocoa beans andpreferably “essentially all” refers to more than 60%, preferably morethan 65, 70, 75, 80, 85, 90, 95, 97, or 99% by weight of pulp based uponthe original total combined weight of beans and pulp.

The pulp and depulped cocoa beans are separately treated in accordancewith the present invention.

Cocoa Pulp

According to the invention fermented pulp is put into practice.Fermented cocoa pulp is obtained in various ways.

In a first embodiment, the invention provides a method wherein saidfermented pulp is obtained by subjecting cocoa beans with adhering pulpto a fermentation process, and collecting the pulp within the firstthree days of said fermentation process, and for instance within one,two or three days of the fermentation process. Thus, this embodiment ofthe method comprises the collection of pulp that drains away during aconventional fermentation process of cocoa beans and the use thereof asfermented pulp in the present method.

In a second embodiment, the invention provides a method whereinfermented pulp is obtained by depulping unfermented cocoa beans,collecting said pulp, and subjecting said pulp to a fermentationprocess.

In this second embodiment, cocoa pulp is obtained, preferably from cocoabeans which have been liberated from their surrounding pulp quicklyafter pod harvest, with the result that the microbial processes whichusually begin upon storage or fermentation of cocoa beans have not yetstarted as far as possible. This is achieved for example by removing thecocoa beans of healthy pods as quickly as possible preferably withinfewer than 10, particularly 5 days after harvest. The cocoa beans arethen immediately liberated of pulp that surrounds them. Various ways areknown in the art for depulping cocoa beans, including example mechanicalmeans, assisted by washing. The pulp is recuperated.

In a further step, fermented pulp is prepared by subjecting therecuperated cocoa pulp to a fermentation process. In general, the pulpis microbiologically sterile when healthy, undamaged pods are openedaseptically. Microbial fermentation starts when the pulp is inoculatedwith microorganisms, either accidentally at the manual opening of thepods or via controlled addition.

Preferably fermentation of said pulp comprises a fermentation in thepresence of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria(AAB) for less than 52 hours, and for instance for less than 50, 45, 40,35, 30, 24 hours, according to procedures known in the art. For instancethe pulp can be fermented in boxes or vessels, preferably with a mixingunit. Fermentation can be done under anaerobic and aerobic condition ata temperature of for instance between 20 and 75° C. and for instance ofbetween 24° C. and 71° C., and for instance between 20 and 52° C.

In another preferred embodiment, fermentation of said pulp can be doneby adding specific microbial starter cultures to the pulp that has beenseparated from cocoa beans. Suitable examples of starter cultures arefor instance described in WO 2007/031186, which is incorporated hereinby reference. In an example, pulp is fermented with a microbial starterculture, e.g. for less than 24 hours at a temperature of between 25° C.and 40° C.

In a third embodiment, the invention provides a method wherein pulp iscollected according to the method of the above-mentioned firstembodiment and is added as inoculum during the pulp fermentation processaccording to the above-mentioned second embodiment. In other words, theinvention provides for the use of fermented pulp as inoculum during thefermentation process of freshly harvested pulp material.

During fermentation, the pulp, containing about 80% water, 18% sugars,1.5% citric acid, pectin and minor quantities of amino acids and mineralsalts, becomes host to a wide range of microbial activities: e.g.,yeasts transform sugars into alcohol, acetic acid bacteria willmetabolize alcohol into acetic acid, and lactic acid bacteria willchange sugars into lactic acid. With the help of pectinolytic enzymes,the pulp loses its mucilaginous nature.

Fermented pulp obtained in accordance with the present invention can bediluted with water, e.g. at a dilution rate with water of between 1:1and 1:10 and of for instance 1:1, 1:2, 1:4 or 1:10.

Acid-Treated Cocoa Beans

In accordance with the present invention, acid-treated depulped cocoabeans are put into practice. In a preferred embodiment, acid-treatedcocoa beans are obtained by depulping unfermented cocoa beans andsubjecting said depulped cocoa beans to at least one treatment with anaqueous acidic medium. In an optional embodiment, before being treatedwith an aqueous acidic medium, and before or after being depulped, theunfermented cocoa beans may be subjected to another mechanical treatment(other than depulping) and/or to a physical treatment.

Pre-treatments of the unfermented cocoa beans, such as depulpingoptionally in combination with other mechanical or physicalpre-treatments, has the effect of initiating the opening of the testa ofthe cocoa beans. With the term “pre-treatment” of cocoa beans as usedherein it is intended to refer to a the depulping of the cocoa beans,optionally in combination with other mechanical or physicalpre-treatments.

The term “testa opening” as used herein refers either to the damaging ofthe testa of cocoa beans, e.g. to obtain testa showing cracks or bursts,but also to a partial or complete removal of the testa from the cocoabeans. In some cases it may be desirable to fully remove the testa ofthe cocoa beans. However, there is also evidence of flavor improvementif the testa is simply burst or damaged to provide an exposed surface ofthe cocoa nib. “Initiation” of testa opening is intended to coincidewith the start of the pre-treatment applied on the cocoa beans to obtaintesta opening.

In another preferred embodiment, the present invention thereforeprovides a method wherein the pre-treatment, involves opening the testaof at least 50% and preferably of at least 60, 70, 80 or 90% of thepre-treated cocoa beans.

Opening of the testa can be measured in different ways. One way consistsof measuring a change in pH in the cocoa beans. This can be done bycollecting cocoa beans, producing cocoa nibs, bringing said nibs inwater and boiling the water containing the beans for 3, more preferablyfor 5 minutes at 100° C. The water containing the nibs is then filtratedand the pH of the filtrate is measured.

Another way consists of carrying out diffusion measurements. Forinstance the amount (wt % or ppm) of components such as e.g. polyphenolsthat have been leaked out of the cocoa beans during a certain period oftime can be measured. This can be done by placing X number ofpre-treated cocoa beans for Y minutes in Z liters of water or anothersolvent at a certain temperature T (° C.). The Applicants indicate thatwhen polyphenols can be detected in the medium surrounding the beans,testa opening has been initiated.

In another embodiment, the pre-treatment of cocoa beans according to thepresent invention has the effect of inhibiting germination of the cocoabeans. As is well known in the art, germination is the growth of anembryonic plant contained within a seed, it results in the formation ofthe seedling. The term “germination of cocoa beans (cocoa seeds)” asused herein refers to the sprouting of a cocoa seedling from a cocoaseed. “Inhibition” of germination as used in the present application isintended to refer to the effect of avoiding that germination of thecocoa seeds starts but also to the effect of ending (interrupting)germination of the cocoa seeds if germination already started.“Initiation” of the inhibition of germination in this context isintended to coincide with the start of the pre-treatment applied on thecocoa beans.

In another preferred embodiment, the present invention thereforeprovides a method wherein the pre-treatment involves the inhibition ofat least 80% of said cocoa beans, and preferably of at least 85, 90, 95%or even up to 100% of the cocoa beans within two hours of subjectingsaid cocoa beans to the pre-treatment, and thus within two hours ofinitiating the pre-treatment.

Inhibition of germination can be measured by determining a germinationrate by means of a germination assay. The germination rate is the numberof cocoa seeds that germinate under proper conditions, and inparticular, that germinate when growing the cocoa seeds on earth orcotton for 7 days at 25-31° C. under humidity saturated conditions. Thegermination rate is expressed as a percentage, e.g. an 15% germinationrate indicates that about 15 out of 100 seeds germinate.

Pre-Treatments

Various pre-treatments and combinations thereof may be applied inaccordance with the present invention.

In a preferred embodiment, said mechanical treatment is selected fromthe group comprising depulping, scoring, scraping, cracking, crushing,pressing, rubbing, centrifugation, cutting or perforation of the cocoabeans and any combinations thereof.

In another preferred embodiment, said physical treatment is selectedfrom the group comprising a thermal treatment, a microwave treatment, atreatment under water-saturated conditions, an ultrasound treatment, aninfra-red treatment, a laser treatment, a pressure treatment and anycombinations thereof.

In one example said physical treatment comprises subjecting said cocoabeans for at least 1 minute to a temperature lower than 15° C. or lowerthan 10° C. or lower than 0° C.

In another example said physical treatment comprises subjecting saidcocoa beans to a temperature of more then 100° C. for at least 1 minute.

In another example said physical treatment comprises subjecting saidcocoa beans to a microwave radiation of 300 MHtz to 300 GHzsubstantially homogeneous field for at least 1 minute.

In yet another example said physical treatment comprises exposing saidcocoa beans to infra-red radiation of a wavelength of between 750 nm and1 mm for at least 1 minute.

The Applicants have shown that by subjecting cocoa beans to apre-treatment the uptake by the cocoa beans of the aqueous acidic mediumis greatly facilitated, e.g. diffusion of acids in the cocoa beans isaccelerated, and as a consequence, the conversion of metabolites in thebeans is improved and accelerated. In addition, the acid concentrationused to treat the cocoa beans can be reduced, and/or washing of thecocoa beans after acid treatment—if done—is greatly facilitated, e.g.less washing is required or in case of washing less water needs to bepercolated through the bioconverted cocoa beans.

Further, the present method allows to normalize (regulate, control) thestarting time for the bioconversion process, and thus to regulate thebioconversion process, and to steer and influence taste development inthe beans. Taste regulation becomes possible, i.e. the development ofcertain flavours can be influenced or selected (e.g. fruitiness), whichresults in a more homogeneous taste. This facilitates and improves(rapidity) the subsequent processing of the cocoa beans, for instance byreducing conching time and lowering the need for cocoa blending.

In another embodiment the invention provides a method comprising thestep of releasing polyphenols from said cocoa beans to said mediumwithin two hours of subjecting said cocoa to a treatment with an aqueousacidic medium.

In particular, the present method permits to release a detectable amountof polyphenols from said cocoa beans to said medium within two hours ofsubjecting said cocoa to the aqueous acidic medium. The term “detectableamount” in this context is used to refer to that amount that cansignificantly be detected when using appropriate detection equipment,such as e.g. equipment for carrying out HPLC or RHPLC analyses. Suchdetectable amount can be determined and measured by a person skilled inthe art. In one example for instance, the method permits to release atleast 0.01 mg/g (at least 10 ppm) of polyphenols from said cocoa beanswithin two hours of subjecting said cocoa to an aqueous acidic medium.

Controlled pre-treatment followed by controlled bioconversion furtherresults in beneficial effects on cocoa flavour development. Theabove-given pre-treatments have the beneficial effect of opening thetesta of a predominant amount of treated cocoa beans, but surprisinglydo not have a negative effect on the subsequent bioconversion, and onflavour production and development in the pre-treated cocoa beans. Thepresent method thus also allows excellent flavour formation in the cocoabeans and permits to obtain highly-flavoured cocoa products havingexcellent organoleptic properties.

The invention also provides cocoa beans having an amount of polyphenolstwo hours after having been subjected to at least one treatment with anaqueous acidic medium followed by incubation of the cocoa beans at atemperature of between 25 and 70° C., which is significantly lower thanthe total amount of polyphenols before being subjected to saidtreatment. The term “significantly lower” used in this context, intendsto refer to that amount that significantly differs from the amountdetected for cocoa beans before being subjected to the at least onetreatment with an aqueous acidic medium. Such detectable amount can bedetermined and measured by a person skilled in the art when usingappropriate detection equipment, such as e.g. equipment for carrying outHPLC or RHPLC analyses.

In another embodiment the invention provides a method comprisinginhibiting the germination of at least 80%, and preferably at least 85%,90%, 95%, and even up to 100% of said cocoa beans within two hours ofsubjecting said cocoa beans to a pre-treatment as defined herein.

The present invention thus provides methods involving controlledpre-treatment of unfermented cocoa beans followed by controlledprocessing by bioconversion, of said pre-treated cocoa beans. Thepre-treatment has the important advantage of normalization of thestarting material. In addition, the Applicants have also surprisinglyshown that pre-treatment of cocoa beans facilitates and speeds upsubsequent bioconversion of the pre-treated cocoa beans.

The Applicants also showed that by subjecting cocoa beans to apre-treatment as described herein a predominant part of the treatedcocoa beans lose the capacity to germinate. However, surprisingly, thisloss of germination capacity has no significant effect on the capacityof the cocoa beans to undergo enzymatic activities and/or to undergo aconversion of aroma and other metabolites on the beans. Thus,surprisingly, the Applicants showed that a loss of germination capacitydid not significantly affect the development of good flavourcharacteristics in the cocoa beans. On the contrary, the Applicantsdemonstrated that a controlled pre-treatment followed by controlledbioconversion results in beneficial effects on cocoa flavourdevelopment. Pre-treatment of the cocoa beans as defined hereinsignificantly improves conversion of metabolites and precursors in thecocoa beans, improves the formation of aroma compounds, e.g. estercompounds and ester-precursors, free amino acids, aromatic bioactivemolecules, etc. The present method thus also allows excellent flavourformation in the cocoa beans and permits to obtain highly-flavouredcocoa products having excellent organoleptic properties. Unexpectedly,inhibition of germination of the cocoa beans permits to halter internalenergy source consumption and to maintain the cocoa beans at a specificstage until the start of a subsequent bioconversion process.

Bioconversion

In accordance with the present invention, after pre-treatment, depulpedcocoa beans are subjected to at least one treatment with an aqueousacidic medium, i.e. are bioconverted. In an optional embodiment thedepulped cocoa beans are first washed after the pre-treatment beforebeing subjected to at least one treatment with an aqueous acidic medium.

Basically three different embodiments of methods for obtainingacid-treated depulped cocoa beans are provided in accordance with thepresent invention; in particular:

-   -   a method comprising one step of immersing depulped cocoa beans        in an aqueous acidic medium;    -   a method comprising two steps of immersing cocoa beans in an        aqueous acidic medium, and    -   a method comprising a step of immersing depulped cocoa beans in        an aqueous acidic medium and a step of alkalifying the aqueous        acidic medium used in a previous step.

These embodiments will be elaborated here after.

In a first embodiment a method is provided for preparing acid-treateddepulped cocoa comprising the steps of:

-   -   a) immersing the depulped cocoa beans within an aqueous acidic        medium until the pH of said cocoa beans reaches a value of        between 4.0 and 5.5,    -   b) optionally removing the aqueous acidic medium of step a),    -   c) incubating the cocoa beans of step a) or of step b) at a        temperature of between 25 and 70° C. for less than 24 hours,    -   d) optionally washing the cocoa beans of step c).

The above embodiment of the method may further comprise the step ofdrying the cocoa beans obtained in step c) or step d).

In the immersion step of the bioconversion process immersion of thecocoa beans is executed until the pH of said cocoa beans reaches a valueof between 4.0 and 5.5, and for instance a pH value of between 4.8 and5.5 or between 5.0 and 5.5.

In a second embodiment a method is provided for preparing acid-treateddepulped cocoa comprising the steps of:

-   -   a) immersing said depulped cocoa beans within an aqueous acidic        medium until the pH of said cocoa beans reaches a value of        between 3.6 and 5.5,    -   b) optionally removing the aqueous acidic medium of step a),    -   c) incubating the cocoa beans of step b) at a temperature of        between 25 and 70° C. for less than 24 hours,    -   d) optionally washing the cocoa beans of step c),    -   e) immersing the cocoa beans of step d) within an aqueous acidic        medium until the pH of said cocoa beans reaches a value of        between 4.5 and 6.5,    -   f) optionally removing the aqueous acidic medium of step e),    -   g) incubating the cocoa beans of step f) at a temperature of        between 25 and 70° C. for less than 24 hours,    -   h) optionally washing the cocoa beans of step g), and    -   i) optionally drying the cocoa beans of step h).

In a first immersion step of this method (step a), immersion of thecocoa beans is executed until the pH of said cocoa beans reaches a valueof between 3.6 and 5.5. In a preferred embodiment, said step comprisesimmersing the cocoa beans within an aqueous acidic medium until the pHof said cocoa beans reaches a pH value lower than 5.5 and for instance apH of between 3.8 and 5.0 or between 4.0 and 4.8.

In a second immersion step of this method (step e) immersion of thecocoa beans is executed until the pH of said cocoa beans reaches a valueof between 4.5 and 6.5. In a preferred embodiment, the present stepcomprises immersing the cocoa beans within an aqueous acidic mediumuntil the pH of said cocoa beans reaches a pH value lower than 6.0 andfor instance a pH of between 4.8 and 5.8 or between 5.0 and 5.5.

Optionally, after the first incubation the cocoa beans are not washedwith water but directly immersed within said second aqueous acidicmedium until the pH of the beans reaches a value of between 4.5 and 6.5.This will effect at least partial removal of acid from the beans.

In yet a third embodiment, a method is provided for preparingacid-treated depulped cocoa comprising the steps of:

-   -   a) immersing said depulped cocoa beans within an aqueous acidic        medium until the pH of said cocoa beans reaches a value of        between 3.6 and 5.5,    -   b) optionally removing the aqueous acidic medium of step a),    -   c) incubating the cocoa beans of step b) at a temperature of        between 25 and 70° C. for less than 24 hours,    -   d) optionally washing the cocoa beans of step c),    -   e) alkalifying the aqueous acidic medium of step a) until the pH        of said cocoa beans reaches a value of between 4.5 and 6.5,    -   f) optionally removing the aqueous acidic medium of step e),    -   g) incubating the cocoa beans of step f) at a temperature of        between 25 and 70° C. for less than 24 hours,    -   h) optionally washing the cocoa beans of step g), and    -   i) optionally drying the cocoa beans of step h).

Thus in this third embodiment of the present method for processing cocoabeans step e) involves the step of alkalifying the aqueous acidic mediumof step a) until the pH of the cocoa beans reaches a value of between4.5 and 6.5. Alkalifying the aqueous acidic medium in step e) can bedone for instance by adding a base or a basic solution to the acidicmedium of step a), e.g. a NaOH solution. This is further illustrated inexample 3.

The following characteristics apply for any of the above disclosedbioconversion methods.

In accordance with any of the methods for bioconversion explained above,the cocoa beans applied in step a) of the above methods can be used justas they occur after the pre-treatment or they can first be dried.

If dried cocoa beans are used, such beans can be treated with waterbefore further treatment. For this, the dried cocoa beans are incubatedin water at a temperature of not more than 70° C., preferably 55° C. orless, particularly 45° C. or less, e.g. 40° C., until the original watercontent, e.g. approximately 30 to 35 wt %, has been essentiallyrestored.

Alternatively, if dried cocoa beans are used they can immediately beimmersed within an aqueous acidic medium until the pH of said cocoabeans reaches a suitable value, as indicated above in step a) of theabove methods.

The different bioconversion methods explained above comprise immersingthe cocoa beans in step a) of the methods and in step e) of the secondmethod within an aqueous acidic medium at a temperature higher than 30°C. and preferably higher than 35° C. and for instance between 40 and 65°C.

The duration of step a) of the different methods and of step e) of thesecond or third method should be sufficiently long to bring aboutcomplete acid penetration of the cocoa beans. In another embodiment themethod therefore comprises immersing the cocoa beans within an aqueousacidic medium for a time period of less than 40 hours, and for instanceless than 35, 30, 25, 20, 15 hours.

An aqueous acidic medium used in the present method is a medium having apH lower than 7, preferably lower than 5, more preferably lower than 3.Such aqueous acidic medium may comprise either inorganic or organicacids with preference for amphiphilic acids. When selecting the acids,it should be borne in mind that they should not impair the flavour ofthe cocoa beans but readily penetrate into the cocoa beans. Short-chainaliphatic monocarboxylic acids have proved especially suitable. Acid oracid buffer systems that can be used include acetic acid, ascorbic acid,citric acid, hydrochloric acid, phosphoric acid. Particularly goodresults were achieved using for instance acetic acid. It is assumed thatacetic acid is especially suitable as it, due to its hydrophobicproperties, can penetrate the high fatty components in the cocoa beansand pervade biological membranes when the concentration is sufficient.

In order to quickly change the pH in the cocoa beans by immersion insaid acid solution, both the acid concentration in the medium and thequantitative ratio of acid in the medium to cocoa beans are important.The acid concentration in the medium should not drop critically duringabsorption of the acid into the cocoa beans, and the individual cocoabeans should be in free contact with the medium. For this purpose, an atleast 0.1 molar (M) acid solution is preferably used as a medium, anduse of a 0.2 to 0.6 M acid solution is particularly suitable. Thequantitative ratio of cocoa beans (g dry matter) to the volume of medium(ml) should advantageously be comprised between 10:1 and 1:10, orbetween 1:5 and 5:1 and for instance be 1:4, 1:3, 1:2, 1:1, 2:1, 3:1,4:1. Optionally, the cocoa beans' absorption of acid can be promoted byslight pre-drying of individual beans, or by mixing the cocoa beansand/or the medium.

Preferably, the aqueous acidic medium applied in step a) of the abovemethods is a solution having a pH lower than 5, and preferably having apH lower than 4 or lower than 3. In a preferred embodiment, a method isprovided wherein said aqueous acidic medium applied in step a) of thepresent methods is an acetic acid solution. Thus, a method is providedwherein said aqueous acidic medium applied in step a) is or contains anacetic acid solution. During natural fermentation processes, usuallyfirst a break down of citric acid will be seen in the cocoa pulp, afterwhich production of organic acids, including acetic acid, is usuallyobserved. Despite this teaching, the Applicants have now unexpectedlyshown that even when using acetic acid, which in fact reflects the laterstage of a natural fermentation process, during a first stage of thepresent method, cocoa beans can be obtained with a good quality andflavor. Thus, surprisingly, and contrary to prior art teachings, theapplication of the acetic acid during the (first) immersion step of thepresent method is adequate to obtain cocoa beans with a good quality andflavor.

In another embodiment, the aqueous acidic medium applied in step e) is asolution having a pH lower than 6.5, and for instance lower than 6.0. Ina preferred embodiment the aqueous acidic medium applied in step e) is abuffer solution having a pH comprised between 5.5 and 6.5 and containingacetic acid.

After immersion of the cocoa beans within an aqueous acidic medium untilthe pH of said cocoa beans reaches a suitable value in step a) of thethree methods and/or in step e) of the second or third method, the beanshaving the internal pH value as indicated are incubated at a temperatureof between 25 and 70° C. and for instance of between 30 and 65° C. orbetween 40 and 55° C., and preferably for less than 24 hours, and forinstance for 3, 5, 8, 10, 12, 15, 18, 20, 22 hours. During theseincubation steps, enzymatic conversions take place within the beanswhereby the formation of flavour precursors or flavour compounds areeffectively stimulated.

For instance, in an example, the invention provides a method whereinstep c) comprises incubating the cocoa beans for less than 20 hours, andfor instance for less than 18 hours, less than 16 hours, or less than 12hours. In another embodiment, the invention provides a method whereinstep c) comprises incubating the cocoa beans at a temperature which ishigher than 40° C., and for instance between 41° C. and 45° C.

In yet another embodiment, the invention provides a method wherein stepg) comprises incubating the cocoa beans for less than 16 hours, and forinstance for less than 14 hours.

Also, in another embodiment the invention provides a method wherein stepg) comprises incubating the cocoa beans at a temperature which is lowerthan 50° C., and for instance lower than 45° C.

Optionally, in a further embodiment, the aqueous acidic medium used inthe immersion step is removed prior to the subsequent incubation of saidcocoa beans under the above-indicated conditions.

In another optional embodiment, the cocoa beans are incubated duringtheir immersion within the indicated media, than the media are moved andthereafter, the cocoa beans can be further incubated under theabove-indicated conditions. In an example, beans are incubated in theimmersion media at a temperature of between 25 and 50° C. and for lessthan 10 hours, and for instance at a temperature of between 30 and 45°C. for 2 to 4 hours. Thereafter the media are removed and the beans canbe further incubated under the above-indicated conditions.

In yet another embodiment, after having been incubated the acid diffusedinto the cocoa beans and the acid concentration may be reduced. The acidcan then be removed from the cocoa beans in various ways. For instance,for this purpose, the cocoa beans can be washed with water afterincubation. This can be done by immersing the cocoa beans in water intowhich the acid diffuses from the cocoa beans. The water is changed manytimes to keep the acid concentration low. Alternatively, pure water ispercolated through the batch of cocoa beans.

Alternatively, after the first incubation the cocoa beans are not washedwith water but directly immersed within said second aqueous acidicmedium until the pH of the beans reaches a value of between 4.5 and 6.5.This will also effect at least partial removal of acid from the beans.

After the first and second incubation steps, acid can be removed fromthe cocoa beans within preferably less than 24 hours.

According to another embodiment, cocoa beans that have been bioconvertedaccording to methods as disclosed above can be dried or not. If they aredried, preferably, said drying is performed by means of conventionaldrying techniques such as e.g. sun, microwave hot air, commonly known inthe art. Preferably, in such case the cocoa beans are dried until amoisture content of the mixture of less than 10%, especially until amoisture content of 9, 8, 7, 6, or 5%, is reached.

Mixture

In a further embodiment of the present method a mixture is prepared offermented pulp with acid-treated cocoa beans as defined herein. In apreferred embodiment, cocoa beans are dried before mixing fermented pulptherewith.

The invention further provides a method wherein the fermented pulp maybe diluted before or during mixing with the cocoa beans. In other words,a method is provided wherein fermented pulp is diluted prior to orduring admixing of said pulp to said cocoa beans. In an embodiment, saidfermented pulp is provided in a liquid form.

In another embodiment, a method is provided wherein said acid-treatedcocoa beans are dried before mixing fermented pulp therewith. In otherwords, the invention provides the step of mixing fermented pulp to driedunfermented and acid-treated cocoa beans. The term “mixing” used in thiscontext is used as synonym for adding, feeding, or admixing fermentedpulp to the cocoa beans. In the present context, this step includes theaddition of pulp that has been fermented separately from the cocoa beansthat are to be treated or mixed therewith.

Preferably fermented pulp is mixed with acid-treated cocoa beans at aquantitative ratio of fermented pulp (g dry matter) to acid-treatedcocoa beans (g dry matter) of between 1:1 and 1:100, and for instance ofat least 1:1, 1:2, 1:3, and for instance at least 1:10 or at least 1:20or 1:50. Fermented pulp may be diluted with water, as explained above.

Subsequently, the mixture is further processed by incubation of themixture at a temperature of between 4° C. and 70° C. for between 10 minand 24 hours, and for instance at a temperature of between 4° C. and 70°C. for between 30 min and 24 hours or at a temperature of between 4° C.and 55° C. for between 30 min and 12 hours, or at a temperature ofbetween 20° C. and 45° C. for between 30 min and 10 hours.

Optionally, if the acid-treated cocoa beans have been dried, the driedcocoa beans can be rehydrated and mixed with fermented pulp. Rehydrationof the dried cocoa beans can for instance be obtained by mixing saidcocoa beans with fermented pulp, wherein the pulp is optionally blendedwith water.

Cocoa Products

In yet another aspect, the invention relates to cocoa beans that areobtained or obtainable by a carrying out a method according to theinvention.

Cocoa beans according to the invention have a well-defined andcontrollable composition, flavour and/or organoleptic properties, andthat in particular are high-flavoured cocoa products. Cocoa flavour maybe classified according to the following categories: cocoa flavour,acid/sharp, astringent, bitter, raw/green, fragrant/floral, brown fruit,late sour and thick mouth feel. Scores for cocoa beans according to theinvention may be assessed on a point system and a high score in acategory indicates a strong intensity for a particular flavour.

In addition, the invention relates to cocoa beans that have an amount ofone or more components selected from the group comprising:

-   -   aroma compounds, such as sugar alcohols and esters;    -   aroma precursors, such as reduced sugars, pyrazines, amino        acids, peptides;    -   compounds such as gamma-aminobutyric acid (GABA) or        phenylethylamine (PEA);    -   free amino acids, such as phenylalanine, tyrosine, alanine,        tryptophan;    -   aromatic bioactive molecules such as polyphenols, linalol,        anandamide, cycloartenol;    -   alkaloid compounds such as theobromine, caffeine,    -   polyphenols such as epicatechin or catechin;    -   sugars such as sucrose, fructose, saccharose;    -   enzymes such as proteases;    -   sugar converting enzymes, such as invertase; and    -   carbohydrate converting enzymes, such as amylase;

which amount is in particular higher or lower than in fermented cocoabeans, and preferably at least 10, 15, 20, 25% higher or at least 10,15, 20, 25% lower than in fermented cocoa beans.

“Fermented cocoa beans” in this context refers to cocoa beans that havenot been separately treated or separately fermented from their pulp, butrefers to cocoa beans that have undergone a conventional fermentationprocess, i.e. while surrounded by their pulp. The term “conventionalfermentation process” refers to a fermentation process according totechniques known in the prior art and for a duration of at least twodays.

In particular, the invention relates to cocoa beans that have an amountof one or more components selected from the group defined above whichamount is in particular higher or lower, and preferably at least 10, 15,20, 25% higher or at least 10, 15, 20, 25% lower than in cocoa beansthat have not been processed with fermented pulp in accordance with thepresent method.

In another embodiment, the invention provides a method as disclosedherein, wherein the cocoa beans obtained or obtainable by a methodaccording to the invention have an amount of components selected fromthe group comprising aroma compounds, aroma precursors,ester-precursors, free amino acids, aromatic bioactive molecules,alkaloid compounds, sugars, carbohydrates, and enzymes as defined abovewhich is at least 10% higher or at least 10% lower than the amount insaid unfermented cocoa beans after having been subjected to afermentation process for at least two days.

In addition, the invention relates to cocoa beans that have anadjustable amount of components such as those enumerated above. The term“adjustable amount” as used herein is intended to refer to thepossibility, when carrying out the present method, to obtain awell-defined amount, i.e. concentration or quantity, of components insaid cocoa beans.

The invention provides cocoa beans, in particular non-roasted cocoabeans, having one or more of the following features.

In an embodiment, the invention relates to cocoa beans that have anamount of sugars, and preferably sugars selected from the groupcomprising saccharose, fructose and glucose which is at least 10% higherthan in cocoa beans that have been subjected to a fermentation processof at least two days and that have not been processed with fermentedpulp as defined herein.

In a preferred embodiment, the invention relates to cocoa beans havingan amount of fructose, which is higher than 1 wt % (i.e. % by weight ofthe beans) and preferably higher than 2 wt %, and for instance higherthan 2.5 wt %.

In another preferred embodiment, the invention relates to cocoa beanshaving an amount of glucose, which is higher than 0.5 wt % (i.e. % byweight of the beans), and for instance higher than 0.8 wt %.

In another preferred embodiment, the invention relates to cocoa beanshaving an amount of saccharose, which is higher than 1 wt % (i.e. % byweight of the beans), and for instance higher than 1.5 wt %.

In a preferred embodiment, the invention provides cocoa beans having anamount of fructose, which is at least 5 times, preferably at least 10times higher than in beans that have been subjected to a fermentationprocess of at least two days and that have not been processed withfermented pulp as defined herein.

In another preferred embodiment, the invention provides cocoa beanshaving an amount of glucose which is at least 2 times, preferably atleast 4 times higher than in beans that have been subjected to afermentation process of at least two days and that have not beenprocessed with fermented pulp as defined herein.

In yet another preferred embodiment, the invention provides cocoa beanshaving an amount of saccharose which is at least 1.5 times, preferablyat least 2 times higher than in beans that have been subjected to afermentation process of at least two days and that have not beenprocessed with fermented pulp as defined herein.

In another embodiment, the invention relates to cocoa beans having aratio of fructose to glucose which is higher than 1, and for instancehigher than 2, or higher than 3.

In yet another embodiment, the invention provides cocoa beans having atotal amount of sugars, selected from the group consisting of glucose,saccharose and fructose, which is at least 5 times, and for instance atleast 7 times or at least 9 times higher than in beans that have beensubjected to a fermentation process of at least two days, and that havenot been processed with fermented pulp as defined herein.

In an embodiment, the invention relates to cocoa beans that have anamount of free amino acids (FAA) selected from the group comprisingalanine, phenylalanine, tryptophan, leucine, and valine, and preferablyselected from the group comprising alanine, phenylalanine andtryptophan, which is at least 10% higher than in cocoa beans that havebeen subjected to a fermentation process of at least two days The term“free” in this context refers to amino acids that are not covalentlybound to another moiety.

In particular, the invention provides cocoa beans having an amount ofphenylalanine which is higher than 2500 ppm, and for instance higherthan 3000 ppm or higher than 3500 ppm. In yet another embodiment, theinvention relates to cocoa beans having an amount of alanine which ishigher than 1200 ppm or higher than 2200 ppm, and for instance higherthan 2400 ppm or higher than 3000 ppm. In another embodiment, theinvention provides cocoa beans having an amount of tryptophan which ishigher than 350 ppm, and preferably higher than 500 ppm or higher than900 ppm.

In another embodiment, the invention relates to cocoa beans that have anamount of decarboxylated amino acids such as phenylethylamine (PEA)(i.e. decarboxylated phenylalanine) and/or gamma-aminobutyric acid(GABA) (i.e. decarboxylated glutamic acid), which is at least 10% higherthan in cocoa beans that have been subjected to a fermentation processof at least two days.

The invention relates to cocoa beans having an amount ofphenylethylamine which is higher or lower, and preferably higher, thanan amount comprised 0.02-1.4 ppm. In an embodiment, the inventionprovides non cocoa beans having an amount of phenylethylamine which ishigher than 5 ppm, and for instance higher than 10, 15, 20, 25, or 30ppm.

In another embodiment, the invention also provides cocoa beans having anamount of gamma-aminobutyric acid which is higher than 500 ppm, and forinstance higher than 1000, or higher than 1500 ppm.

In another preferred embodiment, the invention relates to cocoa beanshaving elevated amounts of alkaloids. In a preferred embodiment, theinvention relates to cocoa beans, having an amount of theobromine whichis higher or lower than a value between 10000 and 16000 μg/g cocoa beansand preferably which is higher or lower than a value between 10404 and15606 μg/g cocoa beans and for instance which is higher or lower than avalue between 10000 and 16850 μg/g cocoa beans.

In another preferred embodiment, the invention relates to cocoa beanshaving an amount of polyphenols which is higher or lower than an amountbetween 2.5-4.5 wt %. Preferably, said polyphenols include epicatechinand catechin.

The invention in particular relates to cocoa beans that are obtainableor obtained by a method according to the present invention.

In another aspect, the invention also relates to cocoa products preparedwith one or more cocoa beans as defined herein. “Cocoa products”according to the present invention are defined as products that can beprepared using cocoa beans, and may be selected from the groupcomprising cocoa powder, cocoa extract, cocoa liquor, cocoa mass, cocoacake, and cocoa butter. Cocoa products can be in a liquid form or in adry or lyophilized form, such as in the form of granules, pellets, or apowder.

Cocoa products according to the invention can be prepared in a form tobe directly administered to an individual, and are preferably formulatedfor oral consumption. By way of example, a cocoa product according tothe invention can be prepared in the form of tablets, chewable tablets,capsules, and liquid syrup.

Cocoa products according to the invention can also be introduced in foodproducts. The high-flavoured cocoa beans according to the invention areparticularly suitable for the production of high-flavoured foodproducts.

Advantageously, the present invention permits to providehighly-flavoured cocoa beans and highly-flavoured cocoa products derivedtherefrom such as e.g. cocoa liquor, cocoa mass, cocoa cake, cocoapowder, cocoa extract, cocoa butter.

Food Products and Extracts

In yet another aspect, the invention relates to the use of cocoa beansas defined herein and/or of cocoa products as defined herein for thepreparation of food products, preferably chocolate products.

The invention also relates to a food product prepared with one or morecocoa beans as defined herein and/or with one or more cocoa products asdefined herein.

The invention thus relates to the use of cocoa beans according to theinvention for the preparation of food products, e.g. preferablychocolate products, and to food products thereby obtained. For this,cocoa beans according to the invention can be conventionally processedinto cocoa products such as cocoa butter, cocoa powder, cocoa liquor,cocoa mass, and further introduced in food products. The high-flavouredcocoa beans according to the invention are particularly suitable for theproduction of high-flavoured food products.

The term “food product” is used herein in a broad sense, and covers foodfor humans as well as food for animals (i.e. a feed). In a preferredaspect, the food is for human consumption. The food may be in the formof a solution or as a solid, depending on the use and/or the mode ofapplication and/or the mode of administration. Non limitative examplesof food products which may be obtained using cocoa beans according tothe present invention include for instance chocolate products, chocolatedrinks, nutritional beverages, beverage powders, milk-based products,ice cream, confectionery, bakery products such as cakes and cake mixes,fillings, cake glaze, chocolate bakery filling, doughnuts, and dairyproducts.

Food products, e.g. chocolate products, comprising cocoa beans or cocoaproducts derived thereof as defined herein have improvedcharacteristics, including for instance improved storage stability,improved organoleptic properties such as for instance a better flavourprofile, better flavour release, prolonged flavor retention and improvedappearance, than equivalent products made from cocoa beans that have notbeen pre-treated in accordance with the present invention.

The invention provides in a particular embodiment, as mentioned above,the cocoa beans according to the invention are particularly suitable forpreparing chocolate having a high content of cocoa solids (e.g.containing more than 30 wt % of cocoa solids) but which is neverthelesssurprisingly sweet-tasting and fruity-tasting.

In another embodiment, the invention encompasses the use of cocoa beansaccording to the invention for the preparation of cocoa extracts, and tococoa extracts thereby obtained. For this, cocoa beans according to theinvention can be conventionally processed into cocoa extracts accordingto techniques known in the art.

The present invention will be described in greater detail below with theaid of the examples which follows. It goes without saying, however, thatthese examples are given by way of illustration of the invention and donot constitute in any manner a limitation thereof.

EXAMPLES Example 1

This example illustrates an embodiment of the present method forprocessing unfermented cocoa beans.

Freshly harvested ripe pods are opened and the cocoa beans are removed.The recovered fresh cocoa beans are first weighed and then passedthrough a depulper having an inlet for beans at one end and a pulpoutlet underneath and an outlet for depulped beans at the other end. Byusing the depulper, the pulp is removed essentially uniformly from thecocoa beans and the amount of pulp removed from the fresh cocoa beans inthe depulper is at least 60 wt %, based on the original combined weightof the beans and pulp.

Subsequently the separated pulp is placed into usual fermentation boxesfor up to 52 hours of fermentation at a temperature of between 26° C.and 70° C.

The depulped beans are separately treated by placing the depulped cocoabeans in a vessel. The beans are treated with 600 mM acetic acid (pH2.6) and the temperature can be raised to 41° C. The pH range can bemonitored and controlled until the internal bean pH value reachedapproximately 4.4 (duration approximately 3 h). During a firstincubation period the pH is kept at approximately 4.4. After 23 hoursthe aqueous solution is removed. During a second incubation period thebeans are treated with 600 mM acetic acid (pH 5.5) for approximately 2hours. The internal bean pH is kept at approximately pH 5.5. pHmeasurements can be conducted as follows: at regular intervals duringthe method 10 g of beans are collected. A 5 g bean mix is brought in 20ml of water and boiled for 3 minutes at 100° C. The water is filtratedand the pH is measured.

The beans are then dried by evaporation of the water under vacuum duringgentle heating, at a temperature below 60° C., until the moisturecontent is less than 10%.

Subsequently, 10 kg of dried beans are placed in a vessel. 5 Kg offermented pulp is added into the vessel. Fermented pulp is added to thevessel. Beans and fermented pulp are stirred. The beans and thefermented pulp are incubated at a temperature of 25° C. for at least 1hour. After this incubation, the beans are removed from vessel anddried.

The obtained dried beans are roasted in an oven at 120° C. for 30 min or140° C. for 30 min. The flavours generated by the roasting can then beevaluated by a panel of individuals used to evaluating such flavours.Scores are assessed on a point system. A high score in a categoryindicated a strong intensity of a particular flavour. Each sample can beevaluated for the following sensations “cocoa flavour” (derived fromGhana beans), “acidity” (qualifies the basic taste generated by diluteaqueous solutions of most acids), “bitterness” (qualifies the basictaste generated by dilute solutions of various substances such asquinine, perceived on the top of the tongue and at the back of thepalate), “astringency” (the term has been broadened to the entireactions of polyphenols which result in sensations of a physical nature,from the suppression of unctuousness to the astringency in the medicalsense which covers constriction and/or crispation of the tissues),“fruity” (taste note belonging to the bouquet and which evokes a fruitwhich has reached maturity: apple, banana, pear and the like), “flowery”(corresponds to an olfactory sensation evoking flowers in general: rose,jasmin, hyacinth, lilac and the like), “smoky” (taste and odor of smokedham; defect resulting in general from drying the cocoa beans afterfermentation by means of a wood fire), “musty”, and “raw” (feature ofinsufficiently roasted cocoas where the flavour has not developed;linked to astringency and acidity; “earthy” (corresponds to an olfactorysensation that evokes raw groundnuts).

Example 2

This example illustrates another embodiment of the present method forprocessing unfermented cocoa beans. Freshly harvested ripe pods areopened and the cocoa beans are removed. The recovered cocoa beans aredepulped in a similar way as described in example 1.

Fermented pulp is obtained by subjecting cocoa beans with adhering pulpto a conventional fermentation process and by collecting the pulp after24 h.

The depulped beans are separately treated by placing of fresh cocoabeans in a vessel. The beans are treated with 600 mM acetic acid (pH2.6) and the temperature can be raised to 41° C. The change in pH in thecocoa beans is monitored by regular sampling and measuring as describedin Example 1 until the internal bean pH value reached approximately 4.4(duration approximately 3 h). The aqueous solution is removed. In afirst incubation period the pH is kept at about 4.4 at 41° C. underwater saturated conditions. After 23 hours the buffer is changed. Asecond incubation period is induced using 600 mM acetic acid (pH 5.5)for approximately 2 hours. The internal bean pH is kept at approximatelypH 5.5 under water saturated conditions.

The beans are not dried but subsequently mixed with the fermented pulp.10 kg of beans are placed in a vessel. 5 Kg of fermented pulp is addedinto the vessel. Beans and pulp are stirred. The beans and pulp areincubated at a temperature of 30° C. for 24 hours. After thisincubation, the beans are removed from vessel and dried.

The obtained dried beans can be roasted in an oven at 120° C. for 30 minor at 140° C. for 30 min. The flavours generated by the roasting canthen be evaluated by a panel of individuals used to evaluating suchflavours, as described for example 1.

Example 3

This example illustrates another embodiment of the present method forprocessing unfermented cocoa beans.

Freshly harvested ripe pods were opened and the cocoa beans wereremoved. The recovered fresh cocoa beans were passed through a depulperand the depulped beans were separately recovered.

The depulped beans were separately treated by placing the depulped cocoabeans in a vessel. The beans were treated with 600 mM acetic acid (pH2.6) at a temperature of 41° C. The pH range was monitored andcontrolled until the internal bean pH value reached approximately 4.4(duration approximately 3 h). During a first incubation period the pHwas kept at approximately 4.4. After 23 hours the aqueous solution isremoved. During a second incubation period the beans were treated with600 mM acetic acid (pH 5.5) for approximately 2 hours. The internal beanpH is kept at approximately pH 5.5. pH measurements can be conducted asdescribed in example 1. The obtained acid-treated beans were dried inthe sun.

Fermented pulp was prepared by subjecting another batch of cocoa beanswith adhering pulp to a conventional fermentation process and bycollecting the pulp after 8 h.

This fermented pulp was then added to the sun-dried acid-treated beansand rehydrated the beans. The mixture of the fermented pulp and driedbeans was incubated at 25° C. for 6 hours. Then the cocoa beans wererecovered and dried.

1. Method for processing unfermented cocoa beans, wherein saidunfermented cocoa beans are acid-treated depulped cocoa beans, saidmethod comprising the step of preparing a mixture of fermented pulp withsaid acid-treated depulped cocoa beans and further processing saidmixture.
 2. Method according to claim 1, wherein said fermented pulp isobtained by subjecting cocoa beans with adhering pulp to a fermentationprocess, and collecting the pulp within the first three days of saidfermentation process.
 3. Method according to claim 1, wherein saidfermented pulp is obtained by depulping unfermented cocoa beans,collecting said pulp, and subjecting said pulp to a fermentationprocess.
 4. Method according to claim 3, wherein said pulp is subjectedto a fermentation process in the presence of yeasts, lactic acidbacteria (LAB), and acetic acid bacteria (AAB) for less than 52 hours.5. Method according to claim 3 or 4, wherein pulp that is collectedaccording to the method of claim 2 is added as inoculum during thefermentation process of claim 3 or
 4. 6. Method according to any ofclaims 1 to 5, wherein said cocoa beans are dried before mixingfermented pulp therewith.
 7. Method according to any of claims 1 to 6,wherein fermented pulp is diluted prior to or during mixing with saidcocoa beans.
 8. Method according to any of claims 1 to 7, wherein saidpulp is provided in a liquid form.
 9. Method according to any of claims1 to 8, wherein fermented pulp is mixed with acid-treated cocoa beans ata quantitative ratio of fermented pulp (g dry matter) to acid-treatedcocoa beans (g dry matter) of between 1:1 and 1:100.
 10. Methodaccording to any of claims 1 to 9, wherein further processing of saidmixture comprises incubation of the mixture at a temperature of between4° C. and 70° C. for between 10 min and 24 hours.
 11. Method accordingto any of claims 1 to 10, wherein said acid-treated depulped cocoa beansare obtained by the steps of: i) providing unfermented cocoa beans, ii)depulping the cocoa beans of step i), and iii) subjecting said depulpedcocoa beans to at least one treatment with an aqueous acidic medium. 12.Method according to claim 12, wherein step iii) is performed underaerobic conditions.
 13. Method according to claim 11 or 12, wherein stepiii) comprises the steps of: a) immersing the depulped cocoa beanswithin an aqueous acidic medium until the pH of said cocoa beans reachesa value of between 4.0 and 5.5, b) optionally removing the aqueousacidic medium of step a), c) incubating the cocoa beans of step a) or ofstep b) at a temperature of between 25 and 70° C. for less than 24hours, and d) optionally washing the cocoa beans of step c).
 14. Methodaccording to claim 13 comprising the step of drying the cocoa beansobtained in step c) or step d).
 15. Method according to any of claims 11to 12, wherein step iii) comprises the steps of: a) immersing saiddepulped cocoa beans within an aqueous acidic medium until the pH ofsaid cocoa beans reaches a value of between 3.6 and 5.5, b) optionallyremoving the aqueous acidic medium of step a), c) incubating the cocoabeans of step a) or of step b) at a temperature of between 25 and 70° C.for less than 24 hours, d) optionally washing the cocoa beans of stepc), e) immersing the cocoa beans of step c) or of step d) within anaqueous acidic medium or alkalifying the aqueous acidic medium of stepa) until the pH of said cocoa beans reaches a value of between 4.5 and6.5, f) optionally removing the aqueous acidic medium of step e), g)incubating the cocoa beans of step e) or of step f) at a temperature ofbetween 25 and 70° C. for less than 24 hours, h) optionally washing thecocoa beans of step g), and i) optionally drying the cocoa beans of stepg) or h).
 16. Method according to any of claims 13 to 15 wherein saidaqueous acidic medium applied in step a) is a solution having a pH lowerthan
 5. 17. Method according to any of claims 13 to 16, wherein thecocoa beans are immersed in step a) in an aqueous acidic medium of atleast 0.1 molar (M) containing acetic acid.
 18. Method according to anyof claims 15 to 17 wherein said aqueous acidic medium applied in step e)is a solution having a pH lower than 6.5.
 19. Method according to any ofclaims 15 to 18, wherein the cocoa beans are immersed in step e) in anaqueous acidic medium of at least 0.1 molar (M) containing acetic acid.20. Method according to any of claims 13 to 19, wherein the quantitativeratio of cocoa beans (g dry matter) to the volume of medium (ml) insteps a) and/or e) is between 1:10 and 10:1.
 21. Method according to anyof claims 1 to 20, wherein the cocoa beans obtained or obtainable by amethod according to any of claims 1 to 20 have an amount of componentsselected from the group comprising aroma compounds, aroma precursors,ester-precursors, free amino acids, aromatic bioactive molecules,alkaloid compounds, sugars, carbohydrates, and enzymes which is at least10% higher or at least 10% lower than the amount in said unfermentedcocoa beans after having been subjected to a fermentation process for atleast two days.
 22. Cocoa beans having an amount of components selectedfrom the group comprising aroma compounds, aroma precursor,ester-precursors, free amino acids, aromatic bioactive molecules,alkaloid compounds, sugars, carbohydrates, and enzymes which is at least10% higher or at least 10% lower than in fermented cocoa beans. 23.Cocoa beans according to claim 22, having an amount of theobromine whichis higher or lower than a value between 10000 and 16000 μg/g cocoabeans.
 24. Cocoa beans according to claim 22 or 23, having an amount ofphenylethylamine (PEA) which is higher than 5 ppm.
 25. Cocoa beansaccording to any of claims 22 to 24, having an amount ofGamma-aminobutyric acid (GABA) which is higher than 500 ppm.
 26. Cocoabeans according to any of claims 22 to 25 having an amount ofphenylalanine (PHE) which is higher than 2500 ppm.
 27. Cocoa beansaccording to any of claims 22 to 26, having an amount of alanine (ALA)which is higher than 1200 ppm.
 28. Cocoa beans according to any ofclaims 22 to 27, having an amount of tryptophan (TRP) which is higherthan 350 ppm.
 29. Cocoa beans according to claims 22 to 28, having anamount of fructose, which is higher than 1 wt %.
 30. Cocoa beansaccording to claims 22 to 29, having an amount of glucose, which ishigher than 0.5 wt %.
 31. Cocoa beans according to any of claims 22 to30, having a ratio of fructose to glucose which is higher than
 1. 32.Cocoa beans according to any of claims 22 to 31, having an amount ofsaccharose, which is higher than 1 wt %.
 33. Cocoa beans according toany of claims 22 to 32 which are obtainable by a method according to anyof claims 1 to
 21. 34. Use of cocoa beans according to any of claims 22to 33 for the preparation of cocoa products selected from the groupcomprising cocoa powder, cocoa extract, cocoa liquor, cocoa mass, cocoabutter and cocoa cake.
 35. Use of cocoa beans according to any of claims22 to 33 for the preparation of food products, preferably chocolateproducts.
 36. Cocoa product selected from the group comprising cocoapowder, cocoa extract, cocoa liquor, cocoa mass, cocoa butter and cocoacake, prepared with one or more cocoa beans according to any of claims22 to
 33. 37. Food product, preferably a chocolate product, preparedwith one or more cocoa beans according to claim any of claims 22 to 33and/or with one or more cocoa products according to claim 36.